Difficulty: medium

For 4 mini cakes

 

 

 

 

Ingredients for the dough :

 

250 g flour

a pinch of salt

15 g cocoa powder

113 g softened butter

300 g powdered sugar

2 large eggs - room temperature

240 ml buttermilk

red food coloring (liquid, gel, powder)

1 teaspoon vinegar

1 teaspoon baking powder

 

 

Ingredients for the mascarpone cheese cream:

 

250 g mascarpone cheese

250 g cream cheese (Philadelphia type)

100 g powdered sugar (or more or less, according to taste)

350 g whipped cream min. 33% (40% preferred).

teaspoon vanilla extract

 

 

Method:

 

Mix the flour with cocoa and salt in a bowl, then put aside. Mix the flour with cocoa and salt in a bowl, set aside. In a cup, mix the buttermilk and red dye well to dissolve the dye.

Beat the softened butter in a bowl until it becomes foamy, add the sugar and both eggs. Beat until the mixture is creamy. Then add the flour mixture and the buttermilk in alternately. The flour three times, the buttermilk twice.

In a small bowl, combine the baking powder and vinegar, beat the mixture until foamy, then quickly stir into the mixture with a spatula. Mix well and spread the dough on a baking sheet. Bake for about 30 minutes - check the cake with a toothpick.

Let the cake cool a little, cut off the edges and carefully place on a wire rack to cool.  Be careful, the cake is very fragile. After it has cooled, wrap it in plastic wrap and place it in the refrigerator overnight.

 

 

 

The cream :

 

Put the mascarpone, cream cheese and sugar in a bowl and whip together. Then add the cream with the vanilla extract and continue beating until it thickens. The cream should not be too sweet.

 

 

 

Assembling the mini cake 

 

Cut out slices using a baking frame with a diameter of 8 cm.

(If the cake is too high before cutting, cut it in half). Ideally, you want slices that are 8 cm in diameter and 2 cm thick.

Be careful: the cake is fragile and may crumble.

Spread the buttercream on each slice, save some buttercream to spread on the cake, and decorate the top of the cake. Let the cake rest for at least two hours, ideally overnight, to firm up.

 

 

 

Tip: Use a piping bag to pipe the cream. Decorate the top of the cake with berries.

 

 

 

Buy the baking frames on our website at the low price of 14 euros for 6 pieces.  Our baking frames are made of high quality stainless steel and are both oven and dishwasher safe.